[manian]

we've had to seperate ours for feeding
the 2 smaller ones (poppy and stumpy)are getting a bit extra and the larger ones (Petal and longtail) get the usual amount.
the hurdles and extra trough were MY christmas pressie. OH got and x box 360!!!!

[Eve]

We haven't got it wrong, Lillian, and we're not ignorant either. There's a report by one of our own universities (could have been East Anglia) that talks about the feeding and related hunger issues in cheap fast pork production - with the emphasis on cheap and fast, so not the kind of business we're involved in.
Most people still buy cheap meat, and even though chefs and magazines urge them not to regard fat as the enemy anymore it just takes time for customers to get used to that. I'm not advocating drinking it for breakfast... 

Just thinking... maybe any excess pork fat could be made into carpaccio bianco or so... a business opportunity? 

[Hilarysmum]

Over here pig fat is valued.  Although the pigs are skinned and only a small amount of fat allowed to remain on the pork, giving the impression of healthy, slimline pigs, most of the fat is used in other things, not least for wrapping around joints of beef and turkey.  Elevage pigs here tend to look like fat seals, at 20 weeks reaching 98-100 kilos.

My last 2 went a bit fat and for the first time ever had to ask the butcher to remove some of the fat from the loin.  Although I think the meat was the best I have ever tasted.

[robert waddell]

it would seem there is differences in how cheap meat is produced (bunker add lib feeding up here) at a recent meeting with SAC solely on pigs which we attended i read 3 three reports on the days discusions making us wonder if they were reporting on a different day    similarly eve your take on my postings on this thread      the ignorant part is your take on it

[Mr Pig]

The inclusion of Kune Kune blood into the hybrid mix will not have helped (Kune Kune means fat and round in Maori and they are much slower maturing and smaller than the other breeds) but to condemn Large Blacks and Saddlebacks in the way stated above is ridiculous as both can be finished well with sensible feed management and they are no fatter than any of the other rare or traditional breeds. For finishing pigs of this type use pig nuts with no higher protein levels than 15-18%. Grower rations are intended for more modern pig types.

[robert waddell]

SENSIBLE FEED MANAGEMENT yes thats right Mr pig but all to often this is ignored
large blacks and saddelbacks well that comes down to breed preference traditional breeds were multi purpose to produce lard and meat
having had kune kunes what i tell people is when was the last time you seen a skinny Maori

[Eve]

the ignorant part is your take on it

One day, perhaps, you'll learn to communicate properly and loose the need to insult and blame others.
In the meantime, I have better things to do so will simply ignore your ill written comments in future.

[robert waddell]

perhaps that will be the day you realise your customers are your greatest asset

We haven't got it wrong, Lillian, and we're not ignorant either.

you wrote it we are not insulting you  or blaming others it is your take on it

[Mr Pig]

the only good bit in you crosses was berkshires
the bread might have contributed the apples will not
saddelbacks will go fat as well
we feed sow rolls to finishing but you could cut back on the amount you feed the next lot
all the saddelback/ large black and kune kune breeders will not be to happy at what i have posted but to the majority the only way to tell if your pig is to fat it is to late when hanging on the hook

I'm sorry but you praise Berkshires and decry, on a public Forum, Large blacks and Saddlebacks and then grudgingly admit that they can be finished perfectly satisfactorily. Might I suggest that for the sake of those less experienced than yourself who may be hanging on your every word in deciding what pigs to keep that you keep personal prejudices to yourself and only supply credible information in future.